Spelt Vanilla Shortbread Cookies with Strawberries & Cream
The idea for these spelt vanilla shortbread cookies filled with whipped cream and strawberries came about the usual way. I had stuff in my fridge I needed to use up and fast. I’d opened a carton of cream for some soup the other day and had some pretty strawberries that sat forlornly alongside the cream. And really, there is no better combo than strawberries and cream. Right?
As I am fond of saying (okay, then. Repeating myself), spelt flour can be substituted for regular flour in pretty much anything. So, if you’re looking at these and wanting them to be your own but haven’t yet succumbed to the wonder that is spelt, fear not. Just use good old regular, plain flour, instead.
I deliberately made these spelt vanilla shortbread cookies very thin. Although there is nothing wrong with a massive chunk of cookie in your gob, I wanted these to be more delicate. The cookie dough I use is so simple to whip up and needs no refrigeration which means you have cookies on your table in less than 30 minutes. There is no baking powder, egg or any other raising agent so the cookies stay nice and flat, making them perfect to have strawberries and cream dolloped on them.
These spelt vanilla shortbread cookies remind me of something you’d have for afternoon tea. The weather is starting to become nice here, with longer days and lots of sunshine. Nothing screams summer louder than strawberries and cream, does it? So, get these easy to make cookies ready and impress your guests this summer. They will never know just how simple they were to make.
If you like this recipe, check out my other Sweet Treats.
Spelt Vanilla Shortbread Cookies
Ingredients
Cookies
- 115g butter (softened)
- 50g icing sugar
- 140g spelt flour (see notes)
- 1½ teaspoons vanilla sugar (or essence)
Filling
- 6 large strawberries (cut into small pieces)
- 200-300ml whipping cream
- Icing sugar (for sprinkling)
Instructions
- Pre-heat the oven to 175ºC and line a large baking tray with grease proof paper.
- Cream the butter and icing sugar together until fluffy.
- Combine the flour and vanilla sugar and mix with the butter/sugar until a dough forms.
- Roll the dough out between two sheets of baking paper until it is very thin. Using a round cutter, cut circles out of the dough. I used a small cutter and ended up with 18 circles (so made 9 cookie sandwiches) but you can make them as small or large as you like, just remember to adjust the baking time (smaller cookies require less time).
- Bake for 8-10 minutes until the edges are starting to brown. They will look undercooked but take them out or you will end up with overbaked cookies. Leave them on the tray for five minutes until they've hardened a little, then move to a wire rack and allow to cool completely.
- For the filling: Whip the cream until it is firm then stir in the chopped strawberries. Place a dollop of cream on half of the cookies and top with the remaining cookies. Sprinkle with a little icing sugar. You can use as much or little cream as you like. Enjoy!
Notes
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- You can substitute spelt flour for the same amount of regular flour.
